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Chocolate brownies with lemon
The combination of chocolate and lemon might seem odd, but the slight acidity of the thin lemon slices pairs beautifully with the richness of the chocolate.
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Herbs and Spices - All their properties
Herbs and spices are so tightly entwined with the history of nations and throughout the years the desire to be part of the lucrative commercial opportunity from the spice trade monopolies has led explores to discover new routes to reach spice producers across the world. In the 15th century, spices came to Europe via the Middle East land and sea routes, and spices were in huge demand both for food dishes and for use in medicines. Most notably, explorers such as Marco Polo, Christopher Columbus, and Vasco De Gama being so instrumental in our use of spices today with the most ubiquitous of all - Black pepper!
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Chocolate Orange Pots with Rosemary Sea Salt
Stop what you're doing! You need these chocolate orange pots with rosemary sea salt and olive oil in your life. These seriously mouth-watering, indulgent desserts only contain a few ingredients, so they are super simple to make and are a crowd-pleaser every time.

Extra-virgin olive oil, a staple of the Mediterranean diet, is a rich source of antioxidants and monounsaturated fats, both of which are thought to protect cardiovascular health. It comes with many flavour profiles: young, fresh oil tends to be peppery, grassy and greener in colour; a year or older will be milder, paler and sweeter. A good quality extra-virgin oil will have a rounded depth of flavour, with slight bitter taste – a perfect match for the sweet and complex flavours of the equally bitter cacao. Find out more on the health benefits of dark chocolate here.

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The Alchemy of Food
Food is medicine and medicine is food – Hipprocates 320 BC

Do you eat to live or live to eat?  Is food just about filling a hole?  If it is then think again – this presentation is a game-changer!

Kumud Gandhi, a Food Scientist, Author, and Founder of The Cooking Academy will take you behind the scenes at the food we eat, the choices we make, and what factors have influenced our eating habits today. How we have evolved to become the humans we are today and what role has food played in our evolution.  How does food impact our brains and our bodies?

We are we taught to do most thing in life and yet never taught why we use certain ingredients and how they benefit us!

We are what we eat and this presentation will help you make more informed choices based on science and non-jargon nutrition.  It will make you think about the way in which we use ingredients to cook, why we pair certain ingredients together, how to use herbs and spices in cooking, and to what end.

This is an interactive presentation, using a number of herbs, spices, and ingredients to illustrate the point.  Be ready to be inspired and change your outlook, because Food is Functionality, not just flavour! 


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Food waste: from part of the problem, to part of the solution
composting, food waste, solution

We are currently in the middle of Compost Week 2021. Celebrating the benefits of composting is extremely important to our society, and we should all consider becoming "rotters". Let's find out why.

A common mistake is to think of composting as the exclusive dominion of farmers and gardeners, I assure you that's not the case, we can all play our part. While a small proportion of people have an allotment or a veg patch in the garden, we are not really inclined to grow our own greeneries yet. But how important is composting?

WRAP estimated annual food waste from UK households, hospitality & food service (HaFS), food manufacture, retail and wholesale sectors in 2018 at around 9.5 million tonnes, 70% of which was intended to be consumed by us  (30% being the ‘inedible parts such as the outer layers of cauliflower, animals waste etc) 

This had a value of over £19 billion a year and equates to more than 25 million tonnes of greenhouse gas (GHG) emissions. Over 85% (by weight) of this wasted food arises in households and food manufacture, although waste arising in one part of the supply chain is certainly influenced by other parts of the chain.

19% of the food scraps and lawn clippings, ideal compost fodder, end up in landfills and decompose without access to oxygen. This causes the release of methane gas, which is many times more potent than carbon dioxide.

The good news is that we can all do our part to avoid food waste as much as possible while learning how to make composting happen at home.

What is composting?

We can describe composting as the process of giving life back to your soil using organic materials. In the wild, composting takes place naturally: trees shed their leaves, shrubs wither away, seeds deteriorate, and all these materials will decompose spontaneously, becoming part of the soil they came from and delivering nutrients back into the ground. Recreating this process in an urban setting is possible, by using food and garden waste such as leaves and lawn cuttings. With the right ingredients and the right environment, your compost system will evolve into a finished product that is extremely valuable.

Here are a few reasons why compost is way more valuable than average soil:

  1. Drought: acting as a natural sponge, compost is perfect for retaining moisture that plants will use when needed. This is extremely helpful to reduce the need to water and use commercial fertilizer.

  2. Climate change: good compost removes carbon from the air to store it in the ground. This carbon will eventually become part of the plants thriving on that soil. Depleted soil, containing less organic material, can't claim this property vital to fight global warming.

  3. Landfills: as previously mentioned, we need to be more self-conscious of the food waste amount that ends up in landfills. Composting would eliminate the presence of organic materials in landfills, decreasing the overall methane gas emissions.

  4. Healthy food: Needless to say, good homemade compost without synthetic fertilizers will produce amazing vegetables. Healthy soil = healthy food. Healthy food = healthy people.  you know my motto dont you!

How to do it yourself

The two main ingredients of compost are "green" materials and "brown" materials. Combined with water and oxygen, the elements will break down and generate compost.

Whatever method you'll decide to use, is important to maintain a good balance for the beneficial microbes to thrive. Luckily, any compost pile can be recovered if something doesn't go as planned, so it can be treated like a fun experiment.There are plenty of compost receptacles that will make it easier than ever to compost right at home. If you're feeling more adventurous, you could also try methods suitable for back garden use such as the 3 bin method or vermicomposting. If you have trouble with space, you can opt for Bokashi composting or other indoor composting methods.

What is the best way to start? First, you'll need to evaluate how much space you have and how much brown and green material you produce. Then all you'll have to do is pick your method and purchase a compost bin (you could also make your own or check if your council provides them). Establish the right environment and appetite for your system and begin to add your inputs throughout the week. All organic material will eventually break down with or without you, but giving a little attention to your compost system can go a long way to keep things from getting smelly and to ensure that you have a product you can use in your (or your neighbor’s, or your community’s) garden at the end.

No more excuses! Let's get our hands dirty and reduce emissions.


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Red Lentil and Pumpkin Dal
This pumpkin dal recipe is wonderfully seasonal, it's perfect for cold autumn nights served alongside pillowy rice, a dollop of youghurt and a sprinkle of coriander. You can easily swap the pumpkin for butternut squash just increase the cooking time if needed. Enjoy!
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The Mental Health Pandemic
Levels of anxiety and depression have been significantly elevated as people struggle with illness, isolations, and uncertainty.  Research is beginning to reveal the contours of the pandemic related mental health that many predicted.  
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Red Quinoa Bowl, Sweet Potato, Broccoli, Peanuts and Miso Dressing
Full of slow-release energy goodness and packed with flavour. The quinoa forms the base of the salad, which is a great vehicle for any green or roasted root vegetable. You can substitute the sweet potato for baby carrots, parsnip or butternut squash and the broccoli can be swapped out for kale or swiss chard.
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Baking Conversion Chart
When cooking a recipe from an American cook book, or following a recipe from an American website, you’ll need a cups to grams converter, as the weights and measures used vary quite a bit from the metric measurements we use in the UK. We've put together a handy cheat sheet to print out and put on your fridge!
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St. Patrick's Day Menu
St. Patrick's Day is the perfect excuse to celebrate Irish food and have a little fun on a weekday evening now that we can’t visit the pub! We've curated a menu of hearty and flavoursome recipes to warm the cockles of your heart, which are sure to leave you pleasantly satisfied and put a smile on your face.
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March Seasonal Ingredients

Seasonal Ingredients...

Spring brings us an abundance of vegetables, with tender stems and delicate flavours.  Some of the vegetables have a very short season so it is worth making the most of them.

Purple sprouting broccoli is available at this time of year, and if you’re a gardener it will be gracing your vegetable patch.  It is rather like asparagus with tender stems that should snap, the delicate florets having a dark purple colour.  It should be eaten as fresh as possible otherwise it tends to become a tough.

It is full of vitamin C and a good source of iron, folic acid, calcium and Vitamin A.  Purple sprouting broccoli was initially cultivated by the Romans, so you will see a number of Italian dishes including it.  It has been grown in the UK since the 18th Century.

It can be used in a variety of dishes – boiled or steamed it can be a simple side dish; add it to a stir-fry with some chilli, add it to pasta, or eat it with Hollandaise sauce as an indulgent treat.

Mackerel is also available at this time of year - in abundance.  Mackerel is a beautiful shiny fish with grey and silver stripes.  Mackerel is an oily fish, and an excellent source of omega 3 fatty acids and vitamin B12.  It can give us some Vitamin D as well.

It has a delicate flesh which can be cooked in many ways and stays moist when cooked.  It can have a rich flavour once cooked, and doesn’t go well with creamy buttery sauces.  It is best simply grilled or pan fried.   It can be paired with sharp flavours such as rhubarb or gooseberry which cuts through the richness of the flavour.

Purple sprouting broccoli on the side of grilled mackerel is a delicious combination.
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Going Vegan for January?
Have you decided to try and be a vegan for January and joined the popular Veganuary movement?   There’s been a lot in the press about vegans and veganism, not least William Sitwell’s controversial comments last year about killing vegans.

Whatever your motivation, whether it’s to be a bit healthier or you’ve read/seen information about the meat trade or you’re worried about the impact on the environment made by producing food; it is a good idea to understand what you need to do to ensure you stay healthy and get the nutrients you need in your new diet.  As a vegan you are cutting out all foods and ingredients that are produced by animals – so you have to take out all dairy products, honey and eggs.  And if you’re going the whole hog then being a vegan can also extend to cutting out clothing, toiletries, cosmetics and other items that include animal products.

The proteins and nutrients essential to good health and well-being can be found in other sources. For example: protein is also found in beans, peas, lentils, chickpeas, tofu and soya alternatives. Also a number of vegetables contain protein such as broccoli, spinach, asparagus, artichokes, potatoes, sweet potatoes and Brussels sprouts. Omega 3 type vitamins can be found in seeds and nuts such as linseed, chia seeds and walnuts. Milk products can be replaced with soya, almond or oat milks and cream.  For more information visit the Vegan Society’s nutrition pages on their website.

If you have favourite dishes you think you can’t live without, try and find an alternative or adapt a recipe as far as possible to take out the animal products.  It can be expensive buying vegan products and there are many cheap ways of making substitutes.   For instance, did you know that aquafaba, the water from the can of beans or chickpeas, is an egg substitute and can make delicious chocolate mousse, pancake batter and even meringues.  If you don’t believe us, click here for our vegan chocolate mousse recipe!

Being vegan isn’t just for January and can be a lifestyle choice.  If you’d like to learn more about how to cook vegan food, The Cooking Academy’s Vegan class is scheduled for 23 January or 6 April click here to book a place.

The Vegan Society provides lots of information on becoming vegan.

#thecookingacademy #Veganuary #vegan #healthyingredients  #williamsitwell
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Can dinner determine your destiny?
There is no doubt that food can act as a natural medicine, your dinner can determine your destiny. Polyphenol-rich foods found in fruits, vegetables, nuts and seeds are a pharmacy to enhance your body’s "chemistry set", moving the needle away from inflammation and disease and toward healing and vitality. A long life free of illness can be found at the end of your fork.

To be honest we really don’t need to eat too much, simple plant based food can give us so much of what we require. Throw into that some great omega 3 ingredients, and food can be at its best.

Plant-based foods such as blueberries, acai berries, spinach and broccoli are so powerful because they are high in polyphenols. Polyphenols are a group of plant-based chemicals that have at least one phenol. One type of polyphenols is phenolic acids including red fruits, onions, coffee, cereals and spices.

Polyphenols improve your health in several ways including lowering cholesterol and blood pressure.

The second group is the flavonoids, including isoflavones found in soy, anthocyanidins in berries and wine, flavones in herbs, flavonols in broccoli, tomato and tea, flavanones in citrus fruits and juices, and flavan-3-ols in cocoa, tea and wine.

Finally, the famous ones don't fit into any class, including resveratrol and stilbenes from wine and nuts, curcumin in spices, and lignansP in linseeds.

The evidence for the benefits of foods rich in polyphenols comes from hundreds of studies. One example reported that a higher intake of polyphenols, particularly stilbenes from grapes and nuts and lignans from linseed, was associated with a longer lifespan.

In another study, healthier arteries were found in those who ate raw or al-dente vegetables and avoided dairy products. Consumption of fresh fruit, wine and avoidance of animal products was also associated with less inflammation. Intake of flavonoid-rich foods such as bran, apples, pears, grapefruit, strawberries, red wine and chocolate was associated with a lower risk of heart disease.

10 foods high in polyphenols are celery, dark chocolate, linseed, sage, rosemary, thyme, blueberries, blackberries, strawberries and coffee.

Aim for 7-10 serving per day of brightly coloured vegetables and fruit per day for a healthier life!

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The Alchemy of Food

The Alchemy of Food by Kumud Gandhi.

Kumud Gandhi, the Food Alchemist - is the founder of The Cooking Academy, a unique cookery school that puts the beneficial properties of ingredients at the heart of everything we teach. We call it the ‘Alchemy of Food’.


Kumud Gandhi trained in food science, and her ethos is to combine the science of food, nutritional value and great taste to create wholesome, nutritional and delicious recipes. Her passion for bringing food and science together to create the ‘Alchemy of Food’ stems from her family heritage, where her mother’s family are chemists and her father’s ancestors were spice merchants.  And so as a child she grew up surrounded by what she calls ‘The Alchemy of food’.


Kumud has put much of her knowledge and understanding of spices into her bookA Cupboard Full of Spices which will be published in October.  The book is a go-to reference book for recipes as well as a beautiful cookery book including many favourite family recipes dating back through the generations.


The Alchemy of Food, teaching ethos at The Cooking Academy explores the chemical composition, Ayurvedic and herbal values of food so that recipes and eating plans can be matched to meet dietary requirements and individual lifestyles.


Heading up the Academy, Kumud and her team teach the health benefits of different herbs and spices used in all genre of food. For example if you suffer from indigestion or heart burn, try incorporating fennel, both fresh and fennel seed into your diet; or if you suffer from poor circulation then you should increase the use of chillies and in particular ginger in food; Ginger is in the ‘super food’ category packed with antioxidants, it is an anti-inflammatory, circulation stimulator, and an antiseptic. It is also hugely beneficial for the digestion of food.


food alchemy a cupboard full of spices kumud gandhi cookingfood the cooking academy kumud gandhi a cupboard full of spicesfood a cupboard full of spices alchemy kumud gandhi

So many common everyday ingredients can provide relief for existing conditions and working with these herbs and spices into your daily diet can actually prevent many common ailments and allergies.


For Kumud it is a realization that the kitchen cupboard promises to offer more effective solutions to our health problems than the medicine cabinet; after all, prevention is better than cure. Our objectives at The Cooking Academy are to make people aware of the nutritional value of simple, everyday ingredients, the effects it has in our bodies and how we can use them in food. Many of the everyday cupboard spices have excellent effects on these issues and they have been used by early ancestors and ancient civilizations – and yet forgotten in today’s world.

Kumud regularly runs master classes on the history of spices named ‘The Spice Trail’ which explores the origins of spices and their importance in the global trade around the world.  It charts the use of spices in modern medicines and in culinary use for good health.

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The value of recognising good work
It’s good to be recognised and rewarded, appreciation is a basic human need.  It’s something managers can do easily – whether it’s just saying “well done” or using a formal reward package.

Recognition isn’t all about bonuses and pay rises.  It has been identified that employees receiving sincere thanks is often more important than receiving something tangible.  Recognition helps employees feel valued and encouraged, their satisfaction, productivity, engagement and motivation goes up and as a result an employer is more likely to retain their staff.

My own experience of recognition has been varied across my career where some managers were great at encouraging teams and individuals.  And others where it was simply not something they did with the result, demotivated and disaffected staff.  Recognition is something I’ve always seen as good management practice and have tried to practise what I preach throughout my career.

The most memorable recognition I received… and therefore the most rewarding for both me and my employer… was following a successful client presentation. I was thanked publically by the department head and was offered a generous bonus in the form of store vouchers.  However, I asked whether I could book an “experience” rather than receiving a monetary reward.

The company agreed and I was booked on a week-long cookery course.  Not only was the course a really enjoyable time away from the office, I had the opportunity of learning new skills which I could apply back at work (and at home!).  I also met like-minded people, gained lots of inspiration, shared ideas and knowledge... as well as having a lot of fun.

I would say the value of that piece of recognition was immeasurable.  Yes, there was a monetary outlay by my employer in purchasing the course and letting me have time off.  However the value returned was increased for them, as I came back with new and transferrable skills, more motivated and highly engaged.

And the value for me personally, as someone who believes in life-long learning, was that I had learnt new skills that I still use today.  It gave me confidence and motivation in pursing my career and helping others pursue theirs in recognising their achievements.

It doesn’t cost a lot to say “well done”.

I'd love to hear your recognition stories.


The Cooking Academy offers cookery courses which can be used towards company learning and development schemes or reward and recognition programmes and we are happy to help you facilitate this.
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Cacao and Date Bliss Balls
These raw bliss balls are an excellent substitute for a sweet treat. Even without added sugar, they still pack a punch! The dates and almonds provide protein, whilst the chia seeds provide iron and omega 3. The cacao balls can be kept in an airtight container in the fridge for 3-5 days – if you can resist eating them all in one go! Bliss, without the guilt! We hope you enjoy.


175g pitted dates

140g ground almonds

35g cocoa powder

30g desiccated coconut

2 tbsp chia seeds

100g coconut oil

1tsp water

Chopped pistachios, desiccated coconut, cacao powder or anything else you would like to roll the balls in.


  1. Soak the dates in hot water for 10 minutes to soften

  2. Whilst the dates are softening, add the ground almonds, cocoa powder, coconut, chia seeds, and coconut oil to a blender and mix until smooth consistency,

  3. Add the dates and a teaspoon of water and mix again. Ensure all dates are blended and there are no chunks.

  4. Pinch the mixture to ensure it holds together, using a generous teaspoon at a time, roll into bite size balls.

  5. Roll the balls into a topping of your choice, we used chopped pistachios, desiccated coconut and cacao powder.

  6. Store in the fridge and enjoy.

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Sales and Marketing Assistant
We have an exciting opportunity to work here at The Cooking Academy! We are a unique and growing organisation who specialise in running cookery classes and corporate events teaching individuals how to cook in a creative and enjoyable way!  We are seeking to recruit a dynamic, high calibre Sales & Marketing Assistant to join our team.

Based in Rickmansworth, this role will work closely with the Managing Director to deliver the sales & marketing plan and deliver corporate events to the client base and develop new business opportunities.

The Sales and Marketing Assistant will be responsible for but not limited to;

  • Drive sales opportunities for cookery classes through the website and customer database.

  • Engage with customers and prospective buyers through all social media channels on a daily basis.

  • Use the customer database to increase sales through verticals marketing programmes.

  • Work with corporate sales on all events to provide event management administrative support.

  • Event manage client booked events in both consumer and corporate sales and manage the operational delivery of events, meet and greet clients, check in, front of house.

  • Manage pre and post event client administration, organising client requirements to ensure 100% accuracy of client and delegate information.

  • Find suitable venues and partners to hold cookery events.

  • Create post event videos and photos to share with clients and use in promotion material.

  • Organise staff for corporate events, manage timings and supply support information.

  • Develop ideas and create offers for highly targeted marketing campaigns focused on the corporate market for team building, hospitality and client relationship building events.

  • Attend customer events as required to ensure continuity of client relations.

  • Initiate and develop ideas for lead generation & marketing.

To be considered for this role you must be able to demonstrate;

  • Previous experience in a busy target driven sales environment.

  • Previous exposure to marketing and sales administration

  • Knowledge of using all social media platforms and experience maintaining accounts from a business perspective

  • A passionate belief in health food and cooking

  • Excellent communication skills and written and oral grammar

  • Strong attention to detail

  • Due to the company location, access to your own vehicle is essential for a daily commute

In return the company will offer a competitive benefits package, made up of a competitive salary and the opportunity to earn a bonus with OTE, free on-site parking, career development and a friendly positive office environment.

Job Type: Full-time

Competitive salary


  • Secondary education (required)

License or certification:

  • Drivers licence - a car essential (required)

Please send your CV to
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Rhubarb and Blueberry Crumble
As rhubarbs bursts into season we’ve been playing with different recipes all week to create some delicious puddings. By using a number of different ground nut and seed flours – I’ve made this recipe gluten free. The recipe is also vegan providing you use coconut oil not butter in the crumble topping. It is packed with a rhubarb and blueberry jam filling that could be used in any number of ways including a compote or smoothie base.  Whether it is a cheeky breakfast, a mid-morning snack, or a delicious pudding I think you’ll feel suitably smug since it’s also super healthy.

This recipe is nutrient dense, packed with organics whole oats, cinnamon, nutmeg, chia seeds, ground linseeds, ground almonds, and walnuts for texture. To sweeten the crumble mix I’ve used coconut sugar but of course you could also use honey or maple syrup too.  If the fruit is particularly ripe you may not even need the extra sweetness.


For the rhubarb & blueberry jam

6 large stalks of rhubarb (about 600g)

300g blueberries (frozen are fine)

2 tbsp coconut sugar

¼ tsp ground cinnamon

2 tsp chia seeds
For the crumble:
150g whole jumbo rolled oats

100g ground almonds

50g coconut flour

50g broken almonds

50g broken walnuts

50g dried cranberries

1 tsp cinnamon powder

¼ tsp nutmeg powder

1 tsp vanilla essence

150g coconut sugar or 5 tbsp honey or maple syrup

120g coconut oil or butter


Cooking Instructions:

  1. Preheat the oven to 180˚C

  2. Start by washing the rhubarb stalks and pulling the fibres away (almost like fine ribbons) and discard these, and then slice into 1cm chunks.

  3. Place the rhubarb in a pan with the ground cinnamon and coconut sugar (or any other sweetener of choice). Cook for 4-5 minutes with the lid on and then add the blueberries. Cook once more for another 6-7 minutes until the blueberries are plump and can be squashed with the back of a wooden spoon. The mixture should be hot and bubbling.

  4. Remove from the heat and add the chia seeds, stir well and set aside to allow the chia seeds to soak up most of the liquid from the fruit and for the mixture to cool down.

  5. To make the crumble topping, start by combining the butter or coconut oil in a pan with the coconut sugar or honey, heat gently until the sugar has dissolved.

  6. Combine all the dry ingredients for the crumble in a large bowl and when the sugar has dissolved pour into the bowl and mix well. It should have a sticky consistency.

  7. Add the berry and rhubarb mixture into an oven-proof dish and spread evenly over the base. Then sprinkle the crumble on top of the fruit mixture and ensure all the fruit is covered.

  8. Place in the oven for 30 minutes until the top has taken on a golden hue. Serve hot and enjoy!

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Turmeric Latte
turmeric latte golden milk

This time of year there are a plethora of coughs and colds around. If you’re feeling a bit under the weather, try one of our turmeric lattes. Turmeric is a super food packed with anti-oxidants!  It contains a substance called curcumin which makes turmeric highly antiseptic, anti-bacterial and the anti-cancerous properties.  Turmeric lattes have become increasingly popular with the nation. Not only does turmeric have incredible health benefits, it’s also great for your skin! With all the healing benefits, you can taste the natural goodness with each sip. It is just as delicious as it is nutritious!

Try our super quick ready turmeric latte mix, as always our spices are unperfumed and unadulterated, so you can be sure you’ll be receiving all the benefits this wonderful drink has to offer!

How to use the blend:

  • Add 1 tbsp of turmeric latte with 200ml hot milk of your choice, add sugar to taste.

Click here to purchase the tin!

Click here to purchase the refillable pouch!

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It's Pancake Day!
Pancakes are all the rage at the moment, from protein pancakes, to the quick and easy two ingredient banana pancakes or even the naughty Nutella ones. Here at The Cooking Academy, we think the classic pancake still has its place.

The classic lemon and sugar toppings are still my favourite. In my version, I add the zest of the lemon into the batter to incorporate the healthiest part of the lemon into the actual recipe. Did you know that the zest of the lemon contains 5-10 times more vitamin C than the juice? Although lemons are known for their high vitamin C content –they also contain; vitamin A, beta carotene, folate, calcium, magnesium, and potassium. Of course the lemon peel is often overlooked in cooking and relegated to the bin but in fact it is much more of health rejuvenators in removing toxins from the body.

Once cooked, you can add the brown sugar or honey or maple syrup and lemon juice for a wonderful treat this Pancake Day.


110g plain flour

Pinch of salt

2 large eggs

250ml semi-skimmed milk or any non-dairy milk if you prefer

50g butter

Zest of 1 lemon

To serve:

Brown unrefined sugar or honey or maple syrup

Lemon juice

Lemon wedges

Cooking Instructions:

Start by cutting the butter into five cubes

Sieve the flour and salt into a large mixing bowl and grate in the lemon zest

Make a well in the flour mixture, add the milk and begin whisking the mixture with a balloon whisk

Now add the eggs and whisk to incorporate all of the ingredients together into a smooth batter, resembling double cream, scraping any residual flour on the sides of the bowl as you go

Now melt one of the cubes of butter in a frying pan making sure the temperature isn’t too high to avoid burning the butter, using a ladle or small cup scoop out 1 ladle of the batter and carefully pour into the frying pan and tilt the pan to evenly distribute the batter all over the pan to make a very thin pancake (the art of making a fine pancake)

Maintain a low to medium heat to avoid the pancake browning too quickly. Don’t worry if the pancakes sticking, it will unstick once it is cooked on the bottom side.

Using a palette knife slowly begin to lift the pancake at the sides to check if it is cooked. When cooked have a go at flipping the pancake, carefully avoiding smacking the ceiling! J Once flipped, cook the other side of the pancake for about a minute and a half or until lightly golden

To serve, sprinkle with brown sugar and freshly squeezed lemon juice from the previously zested lemon. Roll and fold however you please and enjoy!

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